John Myers
Ingredients for 1 servings:
- 4 packs of puff pastry from the refrigerated section
- 600 ml milk
- some butter
- 80 g semolina, fine
- 1 pinch of baking powder
- 1 pinch of salt
- 1 packet of vanilla sugar
- 3 eggs
- 80 g sugar
- Powdered sugar for dusting
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour
makes 16 pieces
Heat the milk with a knob of butter. Beat the eggs with baking powder, salt, vanilla sugar, sugar and semolina using a hand mixer and add to the hot milk. Continue stirring over low heat until a smooth mixture forms. Allow to cool completely. Divide each puff pastry roll into 4 pieces, brush the edges with cold water, spread the filling lengthwise on top, roll up and loosely shape into a snail shape. Prick the surface several times with a fork and sprinkle with cold water. Bake in a hot oven on the middle rack at 190°C (top/bottom heat) for 10 minutes, then at 160°C (conventional heat) for a further 20 minutes. Dust with icing sugar while still hot and serve warm.
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